Location: I live in the Heartland of the United States - Western Kentucky

Posts: 15,162

A very dear friend, sadly now deceased, taught me how to make something she called "pear honey," which is a spread that is delicious on toast and English muffins. I make it and give it away as gifts at Christmastime.

Combine all ingredients in a large heavy kettle or Dutch oven. Bring to a boil; reduce heat and cook stirring until sugar dissolves and mixture begins to thicken, about 20 to 30 minutes. Pour into sterilized jars and seal. Delicious served on toast and especially good on English muffins.

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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!

Dave when I was a kid my Dad would make us pick a similar pear under ripe from the trees in the garden.
He would then check they were blemish free, and line boxes with brown paper, lay the pears out so they are not touching cover with more BP and repeat once more.
He would then store them in a cool dark out building checking for rotters regularly.
By December they were sweet and juicy.

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I was married by a judge, I should have asked for a jury.

This is the one I usually use but there are about a trillion out there. I have a 4 quart crock pot so I fill it to within an inch with pureed peeled cored pears...any variety will do. Then add
3/4 cup sugar
3/4 cup splenda
2 tablespoons cinnamon
1 teaspoon ground nutmeg

Put it on high or medium high and bring to a boil for about an hour stirring pretty regularly then put it on low and leave it 6-8 hours you'll know it's ready when it has a nice deep brown color and reduced to the consistency you like. I know some people that don't boil it at all but just put it on the lowest setting for 12-16 hours. My grandmother also adds extra sugar and nutmeg...that is the good thing about the butters you can really mess with the proportions to get a taste you like. I've also seen people add a couple whole star anise and/or clove.